Recipe: Perfect for a family or a holiday crowd, this Mexican stew is rich with meaty broth and hominy, and gets a burst of freshness from an array of garnishes.
I’m just reentering the world as we knew it before The Big Snow pulled the rug out from under the usual routine. Maybe by the time this recipe comes out, we’ll be digging out our cars again. In the meantime, let me share the perfect recipe to feed a family on a cold snowy night. You can get the ingredients now and have them on hand for when you’re waiting on the snow plow next time. Throw in some corn muffins for the kids and you’re golden for dinner and will have some for lunch the next day.
Usually I make a version of pozole, a Mexican stew made with hominy, for Christmas Eve. It’s relatively light, warming and feeds a crowd of relatives. It also has a host of delicious garnishes that make it feel like a real meal. This year, due to being trapped in the snow, I made it early because I found some chicken thighs in my freezer. Pozole has roots that go back thousands of years and is traditionally made with pork. In that sense, you might say mine is “pozole-inspired.
You can also probably figure out how to make this recipe in a slow cooker, if you saute all the aromatics first, then put it on high for 2-3 hours. Add the corn and cilantro 10-15 minutes before serving. You can use frozen thighs in either a slow cooker or stove top, just increase the cooking time by 30 minutes or so. In Anchorage, one reliable place to find all the ingredients is Walmart, which has a pretty consistently well-stocked aisle of Mexican cooking ingredients.
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